Baked Eggs with Sweet Potato and Kale

When we were in England this past fall, I had a slice of quiche from a small bakery – it had butternut squash, spinach, pine nuts and feta. And definitely a lot of cream. It was one of my favourite … Continue reading

Maple-Balsamic Salmon with Sweet Potato and Kale

Another grill-less summer is upon us. I always feel pangs of envy when I walk by houses who are undoubtedly grilling delicious things…and keeping their kitchens cooler by avoiding the use of their oven.  For many of us urban dwellers, … Continue reading

Sweet Potato Salmon Cakes with Mango Avocado Salsa – One Year of Bloggin’

So it’s been about a year since I started posting on this little online food journal. It’s amazing to see what growth can come out of a year and also reflect on the opportunities for improvement. This was one of … Continue reading

Roasted Sweet Potato and Pomegranate Salad with Maple Balsamic Dressing


I have made this salad almost once a week since it was first conceived in our kitchen. I think the idea for it came to me in a dream. Likely an integration of all the things I have been looking at on Pinterest. It works. I don’t think I’ve made a better salad, in fact. Not only is it delicious, it’s beautiful. Is there anything lovelier than the ruby-like arils (‘seeds’) that come out of a ripe winter pomegranate? We binge on them during this season. Luckily, Andrew has figured out a technique to coax the arils from the fruit…using a bowl of water, a spoon, and a heavy hand. There are a few different ways and plenty of tutorials; such as Simply Recipes, Rachael Ray, and various other kitchen sites. Check YouTube. Just be sure you don’t wear white.

1 sweet potato, cut into small cubes (peeling is definitely optional…we never do).
1-2 tablespoons olive oil
1 apple, thinly sliced
¼ cup sunflower seeds
½ cup pomegranate arils
50-100 grams feta cheese
Handfuls of spring mix
Salt and pepper

2 parts olive oil
1 part maple syrup
1 part balsamic vinegar
Small squeeze of mustard (depending on how much dressing you make…consider a teaspoon if total volume is 1 cup)
Salt and pepper


  1. Preheat the oven to 425F. Toss the sweet potatoes in olive oil, salt and pepper and arrange on a baking sheet in a single layer. Roast in the oven for about 25 minutes, stirring once or twice during this time.
  2. While the sweet potatoes are roasting, toss the desired amount of spring mix (we usually do a few handfuls per person) with desired amount of dressing and salt and pepper. Arrange on plates.
  3. Finish the salad by topping the greens with the apple, sunflower seeds, pomegranate arils, feta, and sweet potato.



Dressing from Michael Smith: The Best of Chef at Home

Roasted Sweet Potato and Chickpea Salad


Sometimes I feel like I misrepresent myself. I scroll through my shared photos of meals and it appears as though I have the eating habits of a pubescent boy. Now, don’t get me wrong. I have indulged in all of these things; however, I recognize that one must have balance. One must eat: nutrients.

We usually try to eat vegetarian meals 3-4 nights a week – this is a template for pretty typical dinner in our house.  As we transition into fall, we crave those belly warming meals – I find this salad exceptionally satisfying.

You really can play around with this; substitute the legume, cheese; and add whatever vegetables you have and/or crave. Other vegetables I have often included with good results, (but are not seen in the photograph) are: red onion, broccoli, butternut squash, and zucchini.  You could also top with a fried egg!
Serves: 2-3

1 large sweet potato, diced into about ½ – 1 inch cubes
1 red pepper, chopped
2-3 tablespoons herbs, roughly chopped (we had rosemary, lemon thyme, and oregano)
1-2 tablespoons olive oil
Salt & pepper
1 cup chickpeas
3-4 large handfuls of spring mix
Feta cheese, to taste
Dressing (Jazz this up as necessary; I love the simplicity)
3:1 ratio of olive oil and white balsamic vinegar
Salt and pepper

  1. Preheat the oven to 425F.
  2. Prepare the sweet potato, red pepper, and herbs. Coat in olive oil and season generously with salt and pepper.
  3. Bake for 15 minutes. At this point add the red pepper and most of the herbs. Reserve some of the oregano for the final product.
  4. Continue to bake for another 15 minutes or so, tossing as needed, until the sweet potatoes are tender.
  5. Meanwhile, prepare the mixed greens with dressing to taste. Divide on plates.
  6. When the veggies are ready, toss with chickpeas on the baking sheet.  Divide between the plates. Top with feta.IMG_3900